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CREME DE MENTHE CREAM PUFF TREE

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Cut a small slit in the side of each puff to allow steam to escape. Cool puffs., For filling, in a large bowl, beat cream until soft peaks form. Fold in creme de menthe. Pipe about 1 tablespoon into each puff. Refrigerate for up to 2 hours., For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted. Remove from the heat. Using a whisk, stir in the confectioners' sugar, vanilla and enough water to make desired consistency for dipping. Stir until smooth and no lumps appear. , To assemble tree: Separate puffs according to size and shape, choosing the flattest ones for the bottom layer and the smallest ones for the top. Dip the bottoms of the 21 flattest puffs into glaze. Place on a 10-in. round serving platter, in concentric circles forming a solid circle., For the second layer, dip bottoms of 15 puffs into the glaze, then position on base layer. Continue building tree, using about 11 puffs in third layer, about 6 puffs in fourth layer, about 4 puffs in fifth layer and 1 puff on top., Drizzle remaining glaze over tree, thinning with hot water if necessary., Loosely cover tree with plastic wrap and refrigerate for up to 2 hours. If desired, dust with confectioners' sugar just before serving.

HOMEMADE CRèME DE MENTHE RECIPE

Steps:

• Gather the ingredients.
• In a one-quart jar, pour the vodka and tear the mint leaves as you add them. Shake well to immerse the herbs. Let infuse for 48 hours, shaking once a day.
• Bring the water to a boil in a small or medium saucepan. Add the sugar and stir until completely dissolved, then reduce to a simmer. After 5 minutes, remove the simple syrup from the heat and let cool completely. If making ahead, refrigerate in a sealed container until ready to blend the liqueur.
• After 2 days, add the cooled simple syrup to the mint-infused liquor. Shake and infuse for another 24 hours.
• Strain out the mint using a fine-mesh strainer lined with cheesecloth. Discard the mint and strain one or two more times to remove extra sediment.
• Funnel the crème de menthe into a 750-milliliter bottle or several smaller bottles.
• To color the liqueur, add 3 to 5 drops of green food coloring and shake well to incorporate.

CREME DE MENTHE CAKE I

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

CREME DE MENTHE COOKIES

Steps:

• In a large bowl, cream margarine and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between 2 sheets of waxed paper to 1/4-in. thickness (dough will be soft). Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until set, 7-8 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency. Spread evenly on bottoms of half of the cookies; cover with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Frost cookies.

CREME DE MENTHE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

CREME DE MENTHE SQUARES

Steps:

• In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.

CREME DE MENTHE PARFAITS

Steps:

• In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.

CREME DE MENTHE CUPCAKES

Steps:

• Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Add mint extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk and creme de menthe, beating well after each addition. Transfer 2 cups batter to a separate bowl. Mix food coloring paste into remaining batter., Cut a small hole in the tip of a pastry bag; insert a #12 round tip. Spoon the batters alternately into bag. Pipe batter into 12 paper-lined muffin cups until three-fourths full. Bake until a toothpick comes out clean, 15-20 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , For frosting, stir the mascarpone and whipping cream together until smooth. Add the confectioners' sugar and creme de menthe; stir until blended. Transfer half the frosting to a separate bowl and mix food coloring paste into remaining frosting. Stir each portion vigorously until stiff peaks form (do not overmix)., Cut a small hole in the tip of a pastry bag; insert a #12 round tip. Spoon the frostings alternately into the bag. Pipe frosting onto cupcakes. Refrigerate leftovers.